Venus, Jupiter, Pineapple Salsa, Lace Bowls

From my front porch this morning I could see Venus and Jupiter shining oh so vibrantly in the Eastern predawn sky. The waning moon is passing by and it was a sight to see. The Pleiades, or Seven Sisters in the constellation Taurus, are located just above the moon. If you have a clear view East check it out. At least from my vantage point here in Florida they are clearly visible. I borrowed the image below from Earth Sky since my camera doesn't do the view justice. More reason for you to go out early to see for yourself. I could see myself getting a high powered telescope; the skies here in Florida are extremely clear and perfect for viewing the planets and the stars.

In the first photo is a pair of lace bowls from 2009 about 1.5 x 8 inches. Slab hump mold built of Windsor porcelain, textured with lace, sitting on four dainty feet. Stained with copper carbonate then bisque fired. Glazed with a shiny clear glaze then fired to cone 11 in heavy reduction. The stain turned a beautiful mauve color. We finally got some much needed rain yesterday, about 2.5 inches.

We had more swordfish fillets I decided to top it with pineapple salsa. The salsa is much better if you make it the day before because the flavors have a chance to meld together.

Pineapple Salsa

1 medium can sliced pineapple well drained then chopped
1 poblano pepper blistered under the broiler then chopped
1/2 cup chopped cilantro (substitute flat leaf parsley if you prefer)
1/2 teaspoon ground cumin seed
1/2 teaspoon ground coriander seed
juice of one lime
salt and pepper to taste

Here's the poblanos after I blistered them under the broiler for about eight minutes each side. Watch closely so they don't burn too much or catch on fire. After removing them from the oven let them cool naturally or run under cold water to cool and then peel the thin skin off. Pull out the the stem and along will come some of the seeds I keep the rest of the seeds. Chop the peppers into medium fine chunks.

Chop the pineapple slices into medium fine chunks. I didn't have fresh pineapple so I used canned. Chop the cilantro. Add all the ingredients along with the spices into a bowl and fold together well. Let meld together at least a few hours, preferably over night. Top your favorite fish with this salsa or eat with chips. Either way it's really good. Have a great weekend and thanks for all your comments.